Bite-Size Tomato and Mozzarella Tarts

By Jill-3

Ingredients

• Flour for work surface
• 1 sheet frozen puff pastry (from a 17.3 oounce box), thawed
• 1 1/2 tbs shredded parmigiano-reggiano
• 1 large plum tomato, thinly sliced (8 to 9 slices)
• 3 ounces salted fresh mozzarella very thinly sliced (8 to 9 slices)
• 1 tbsp choped fresh basil

Preparation

Step 1

Heat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

On a lightly floured surface, unfold pastry. Using a 3 inch biscuit cutter, cut out 8 to 9 rounds and transfer to prepared baking sheet, placing 1 inch apart. Using a fork, prick each round in several places. Bake 5 minutes.

Sprinkle each round with about 1/2 tsp parmigiano-reggiano, then cover with 1 tomato slice; season with salt and pepper. Top each with 1 mozzarella slice.

Bake until pastry is puffed and golden, 12 to 14 minutes. Sprinkle each tart with basil and serve warm.